Basic Stir-fried Chicken #1

INGREDIENTS

INSTRUCTIONS

Skin and bone chicken; then slice thin. Mince ginger root and
scallion, then combine with cornstarch, sherry, water and salt. Add  to
chicken and toss to coat. Let stand 15 minutes, turning  occasionally.
Meanwhile slice vegetables. Heat oil. Add chicken and  stir-fry until
it begins to brown (2-3 minutes). Remove from pan.  Heat remaining oil;
add vegetables and stir-fry to coat with oil (1-2  minutes). Sprinkle
with soy sauce and sugar. Stir in stock, and heat  quickly. Then
simmer, covered, until vegetables are nearly done.  Return chicken;
stir in to reheat and blend flavors (about 1/2  minute).  Serve at
once.  NOTE: Any vegetable can be used (see "Cooking Instructions for
Vegetables" for details on cooking time).  For suggested  combinations,
see "Stir-Fried Chicken Vegetable Combos". VARIATIONS:  Dice the
chicken and vegetables or cut in strips. For the ingredients  in step
2, substitute either of the following mixtures: 1 tablespoon  each of
cornstarch, soy sauce and sherry 1 tablespoon soy sauce, 1  tablespoon
oil, 1 teaspoon cornstarch, 1/2 teaspoon salt, 1 dash of  pepper and 1
garlic clove, minced In step 6, add with the stock 1/2  teaspoon sugar,
1/4 teaspoon salt and 2 teaspoons soy sauce.  SEE "STIR-FRIED CHICKEN
VEGETABLE COMBOS" FOR SUGGESTED  VEGETABLE COMBINATIONS  From <The
Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 359
Calories From Fat: 143
Total Fat: 16.1g
Cholesterol: 89.9mg
Sodium: 712.7mg
Potassium: 283.9mg
Carbohydrates: 16.6g
Fiber: 2.9g
Sugar: <1g
Protein: 34.5g